There 721 products in this category
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English Whisky Co
A peated (45ppm) single malt whisky. A lovely waft of smoke on the palate, ideal alternative for the Islay fan.
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Whitley Neill
An initial and distinct juniper, coriander and liquorice flavour that gives way to a bright, fresh vibrant taste of Scottish raspberries. A perfectly balanced Gin with a delicate, fruity taste and a lasting citrus, raspberry flavour.
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Baron de Sigognac
Pretty nose of cinnamon, vanilla and orange peel gives way to a powerful palate. Woody and spicy with a flash of cocao and sultanas. Incredibly long.
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Domaine L Dupont
A fruit-forward Calvados from the wonderful Domaine Dupont over in Normandy. The apples are mixed, crushed, pressed and then fermented, and then finally aged in oak.
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Giffard
Very fruity mouth with blackberries, blackcurrants and other small acidulous red fruits notes. Long and aromatic finish, very faithful to the aromas of the berry.
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Diplomatico
Delicately distilled in ancient copper pot stills and aged in small oak casks for up to twelve years. Complex and Characterful with notes of maple syrup, orange peel, brown sugar and liquorice.
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Gabriel Boudier
A complex nose, subtle, fresh fruit, rich in the mouth, a bitter note, a pleasant liveliness and an intense fruity finish.
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Cambridge Distillery
Fresh lemon lavender, ginger rosemary and even crisp apples from Sir Isaac Newton’s tree combine to produce an outstanding gin as floral as it is intense. Curator’s Gin is a rarefied expression of the secret treasures of Cambridge University Botanic Garden.
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Edmond Briottet
A fresh and fruity raspberry liqueur from Dijon producer Edmond Briottet, Crème de Framboise is made by macerated the fresh fruit in alcohol. The result is a fresh-tasting, aromatic and utterly delicious liqueur.
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Cazcabel
The honey used in Cazcabel Honey is made with 100% natural honey, adding a dose of sweet nectar to the blend, balanced with the fresh, earthy and dry Blanco at its heart.Rich and sweet with beautiful notes of warm natural honey.
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Dunnet Bay Distillers
Rock Rose Gin is made at the Dunnet Bay Distillery all the way up in Caithness, Scotland. This very northerly gin features an alluring botanical selection including locally harvested Rhodiola Rosea, Rowan Berries, Sea Buckthorn, Blaeberries, Verbena, Coriander Seed, Cardamom and Juniper.
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Planteray
Planteray 3 Star Rum is a blend of rums from the '3 Stars of the Caribbean'(Jamaica, Barbados and Trinidad). These rums have been expertly blended by the Cognac Ferrand Cellar Master.
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Green Spot
Finished in barrels from the famous Bordeaux estate Chateau Leoville Barton. The Bordeaux casks lend an element of red fruit, as well as French oak influences.
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Cambridge Distillery
Elderflower Gin Liqueur is an elderflower liqueur that uses the internationally-award-winning Cambridge Dry Gin as its base and is inspired by the heavy, fragrant heads of elderflowers that bloom on the banks of the river Cam near our Distillery in Cambridge.
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Warner's
Produced by Tom Warner in a barn in the Northamptonshire village of Harrington. The main three botanicals are juniper, coriander and cardamom, which have helped to produce a gin that's so well balanced it can be drunk neat.
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Chateau de Montifaud
Smells of vanilla. So smooth, so slinky. Surely one of the very best buys in Cognac?
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Nikka
NIKKA THE GRAIN is composed of old Coffey grains (corn and malted barley) and Coffey malts (100% malted barley) from the now closed Nishinomiya distillery, as well as Coffey grains and Coffey malts from Miyagikyo. The finishing touches are added by Barley Grain (malted and unmalted barley) and Barley Grain and Corn & Rye (malted barley, corn, rye), all distilled in pot stills at the Moji and Satsumatsukasa distilleries, which originally specialized in Shochu production. Each spirit was carefully selected from these four sites. Bottled at 48% ABV, NIKKA THE GRAIN reveals a creamy texture and complex palette of complementary aromas. The ivory white label is design like a canvas. Each of the four lines symbolizes the unique aromatic input of the four distilleries. NIKKA THE GRAIN celebrates Nikka Whisky’s heritage and commitment to offering whisky lovers across the globe unique tasting experiences.
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Benriach
In the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.
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Buffalo Trace
In Kentucky, buffalo carved a pathway followed by America’s first explorers. Those brave pioneers distilled whiskey using traditional methods and drank it right off the still. They called it White Dog. Sweet aroma, with a slight burn. The corn coats the tongue with oil and vanilla.
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East London
Produced from 100% Demerara sugar from the banks of the Demerara River in Guyana. Micro-distilled in a two-column wooden Coffey still, the world's only surviving wooden column still, which lends the alcohol a deep, woody flavour. It's then aged in former bourbon casks to add spicy vanilla notes.
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Glenmorangie
The 18 year old has always been one of the best of Glenmorangie's core range and it really looks the part. Picked up the top prize in its category at the World Whisky Awards 2010.
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Dead Man's Fingers
Full-flavoured and deliciously different. This hazelnut rum has toasty nut aromas followed by hints of vanilla and chocolate. Rounded and perfectly balanced. Serve with lemonade and orange garnish. Or put a twist on a classic Old Fashioned.
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Deanston
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Dead Man's Fingers
If you love the refreshing flavour of mango, then your taste buds will thank you with this variation of Dead Man’s Fingers. Exotic, magnificent mango! This rum has the aroma of sweet mango, a touch of vanilla, and the tang of citrus – A perfect summer thirst-quencher. Fruit and refreshing with lemonade and a wedge of lime
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Bumbu
Bumbu Crème is a perfect blend of Bumbu Rum, select spices, and rich, decadent, real dairy cream. It’s an irresistible creation that is perfect chill straight, on the rocks, or in a cocktail. Bumbu Crème shares the same heritage that has made Bumbu the world’s favorite craft rum maker.
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Strathisla
A 2009 Strathisla single malt from independent bottler Gordon & MacPhail that was bottled in 2022 as part of its Distillery Labels series.
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Locksley Distilling Co
Up-front juniper with more delicate aromas of elderflower bubbling through. Deliciously smooth and round on the palate, warm cassia notes soothed with dandelion. Pink grapefruit adds an underlying sweetness and lingering citrus finish. Balanced yet distinctively unique.
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Mount Gay
Black Barrel is a small batch, handcrafted blend made of matured double pot distillates and aged column distillates. In a process called finishing, the blended rum is then matured for a second time in deeply charred Bourbon oak barrels.
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Edmond Briottet
An absolutely incredible wild strawberry liqueur from Edmond Briottet. This Fraise des Bois liqueur is made by macerating the fresh fruits in alcohol. Sugar is then added. And nothing else. It's that simple.
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Sipsmith
Each box contains 6 x 5cl bottles of Sipsmith London Dry Gin, each with a beautiful ribbon tied around the neck. An ideal choice for a beautifully rich and balanced G&T beside the Christmas tree.
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Edinburgh Distillery
Freshly picked spring-crop rhubarb is spiked with Oriental ginger and infused with Edinburgh Gin. The rhubarb and spice are left to steep for four weeks, allowing for the complex flavours to marry together.
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Copper in the Clouds
We take the finest British blackberries, festive spices, clementines and a splash of red wine to make this winter seasonal gin liqueur. A warm infusion of cinnamon, star anise, ginger, nutmeg, allspice and cloves bring warming spice notes to the palate
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Tobermory
Treacle toffee, espresso, bitter chocolate, rich fruit which is balanced with the dry influence of the Fino sherry.
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Glenkinchie
The much loved 'Edinburgh Malt'. Dry, fruity, vanilla-tinged lowland, one of the last survivors.
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Rémi Landier
A French aperitif created by the House of Landier. The cellar master drew inspiration from his childhood in the Charente countryside to create a product influenced by Pineau des Charentes and vermouth. Based on natural plants and infused in a liqueur made of grape must, vodka and cognac.
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Colour – Pale straw. Celebrate the purest expression of terroir with Bruichladdich Islay Barley 2014. Fully traceable and high provenance, a medley of apricot and peach complements the cereal-forward single malt, with a subtle maritime note nodding to the whisky’s all Islay harvest, distillation and maturation.
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Dead Man's Fingers
If you love the tropical flavour of coconuts, then you’ll love this variation of Dead Man’s Fingers. Discover elements of juicy mango, raisins, runny caramel, coconut ice (of course) and a slight citrusy trace of lime peel. Balance is achieved with a whiff of vanilla and a dash of clove.
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Bullards
A dry juniper core with a gently spiced sweetness. Hints of cinnamon and Cardamom linger throughout while the light, sweet spice of Tonka bean softens the gin. Flavours of subtly dry marmalade and vanilla leave a lasting finish.
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Oban
Importers and entrepreneurs, the founders of Oban distillery would have approved of the Spanish influence brought to bear with this edition’s second maturation in Montilla Fino cask wood finish.
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Plantation
American oak barrels play host to this rum where it ages for three to four years. Next a woody and nutmeg palette is drawn out in Ferrand French oak casks as the rum continues to mature for one to two years. The result is a subtle and tropical Barbadian style rum, excellent for aperitifs or classic cocktails like the Mai Tai.